MethodBoil onion, cashew, garlic,poppy seeds.(take all items in a container and fill some water in cooker put container and take a whistle )Grind into paste.

In a kadai, heat butter, add cardamom, cloves and saute for few seconds,add green chilli and ground paste.fry well in medium heat.Cook until raw smell goes off with out changing the colour. Wash methi leaves and separate the leaves from stem.Chop it roughly.

Add green peas and methi.cook for 1-2 min..Add milk and cream and mix well. The flame should be medium and cook for 2-3 minutes. Do not boil in high flame.

Switch off the flame and transfer to the serving bowl.Serve with roti, naan or paratha. I would love to have this with paratha.

NotesAfter Boiling pea immersed in water ,then it won't be shrink .In off season can use dry methi and Dry peas.Soak dry methi for 15-20 min.If you are using dried peas, soak overnight or for 12 hours and then pressure cook it for 2 – 3 whistles and add 1 tsp of sugar for getting sweetness of peasAfter adding milk or cream never put the stove flame to high.Cashews are important as binding agent for keeping the milk or cream from not curdling. So do not skip it.